Sourdough frozen pizza
LOST IN THE SAUSAGE
We got lost on purpose, and we're not coming back.
Italian sausage, mushroom, white garlic sauce, and aged mozzarella on our cold-fermented sourdough.
What makes it real
24-hour cold fermentation, a living starter, and ingredients that taste like the real thing because they are the real thing.
Ingredients
- Naturally fermented sourdough crust
- Italian sausage
- Roasted mushrooms
- White garlic sauce
- Aged mozzarella
THE STORY BEHIND THE NAME
Earthy, garlicky, umami-rich. This pizza wants something that plays along, not fights it.
This one started as a staff meal and turned into the thing everyone begged us to freeze. Big flavor, zero regrets.
How to Enjoy
- •Slice into skinny strips for a party
- •Finish with shaved pecorino
- •Pair with a peppery arugula salad
Pairing Ideas
- •Pinot Noir - the mushroom whisperer. Earthy meets earthy, light enough for the white sauce
- •Belgian Witbier - orange peel and coriander complement the garlic and fennel in the sausage
- •Sparkling Apple Cider - dry, not sweet. Acidity cuts through the cream
Cooking Tips
- •Watch the cheese, not the clock, look for bubbling with golden-brown spots and deep golden crust edges.
- •Rest on a wire rack 2-3 min before cutting. Steam escapes, crust stays crispy.
